Vegan Pumpkin Cheesecake Recipe

Have you ever tried vegan no-bake pumpkin cheesecake? It takes a load off having to prep the oven–and the understandable impatience of having to wait for the finished product to cool down which can end in a burnt tongue…hence the creation of vegan cheesecake that involves no baking. 

In this article, we’ve included our favorite vegan pumpkin cheesecake that you need to try out! We added some alternative crusts based on taste and preference (for those that aren’t fans of Graham Cracker Crusts). 

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3 Different Crusts For Vegan Pumpkin Cheesecake

Graham Cracker Crust

Graham Cracker Crust will forever be my all-time favorite crust for cheesecake and pies. Hands-down! It’s surprisingly simple to make, requiring only 4 ingredients–sugar, graham crackers, sugar, vegan butter, and non-dairy milk. And the taste is absolutely unrivaled (in my biased opinion). 

Ginger Cookie Crust

If you’re a fan of ginger, then this Ginger Cookie Crust is specifically designed for your tastebuds. It requires only two ingredients–vegan gingersnap cookies and vegan butter! Easily combined into a food processor, then pressed into a pie pan to create the crust. Your tastebuds will be squealing with delight at the finished product! 

 vegan cheesecake

Nut-based Crust

In the vegan world, it’s never very surprising the unimaginable foods that can be created with the power of plants and a creative imagination (and cooking skills). Nut-based vegan products are not uncommon, so being surprised by a nut-based cheesecake crust is not very startling. It only requires three ingredients–dates, nuts (almonds, walnuts, etc.), and a pinch of sea salt. 

3 Healthy Canned Pumpkin Brands

Thrive Market, Organic Pumpkin

Thrive Market’s Organic Pumpkin is not only organic, but it is excitedly vegan, gluten-free, non-GMO, and kosher! Focusing on using environmentally-friendly efforts, Thrive Market’s pumpkins are successfully sustainably farmed. Each pumpkin is vine-ripened, making for an impactful taste and smooth texture. 

Try out:

Farmer’s Market Foods, Organic Pumpkin

We love organic foods exempt from artificial additives and yucky fertilizers! Farmer’s Market Foods has sourced their pumpkin directly from farmers to support the ones who create these delicious, Fall season Jack O’ Lanterns. 

Try out:

365 by Whole Foods Market, Pumpkin Puree

If you love Whole Foods as I do, you won’t be surprised how accessible they make products. Their Pumpkin Puree is vegan and kosher, containing only one ingredient—pumpkin. 

Try out:

What You Will Need To Make Vegan Pumpkin Cheesecake

This is our favorite recipe for Vegan Pumpkin Cheesecake. Combining the sweet deliciousness of the Graham Cracker Crust with the smooth texture of pumpkin. Give this recipe a try! 

Ingredients:

Graham Cracker Crust

  • 1 Tbsp of Soy Milk (or Non-dairy Milk of Choice)
  • 3 Tbsp of Sugar
  • 1 ¾ Cups Graham Cracker Crumbs (About 10 Oz. of Whole Graham Crackers)
  • 4 Tbsp Melted Vegan Butter

Filling

  • ½ Cup Coconut Oil
  • 1 Lemon (Juiced)
  • 2 Cups Raw Cashews (Soaked In Hot Water For At Least One Hour)
  • 1 Tsp Vanilla Extract
  • ¼ Cup Light Brown Sugar
  • 1 Cup Pumpkin Puree
  • ½ Cup Canned Full-Fat Coconut Milk
  • ½ Cup Maple Syrup
  • 1 Tbsp Pumpkin Pie Spice

Equipment:

  • Food Processor
  • Flat Spatula
  • 8 Inch Springform Pan
  • Metal Spoon
  • Saucepan
  • Blender

Step By Step Instructions To Make Vegan Pumpkin Cheesecake

Step 1: Soak The Cashews

Soak 2 cups of raw cashews in hot water for at least one hour. Make sure the cashews are sitting in the water and completely covered to completely soak for the filling. 

Step 2: Make The Crust

In a food processor, add the crust ingredients–1 tablespoon of Soy Milk, 3 tablespoons of sugar

10 ounces of Whole Graham Crackers, and 4 tablespoons Melted Vegan Butter. Process until fully mixed and combined. 

Step 3: Prepare The Springform Pan

Spray the 8-inch springform pan with non-stick spray. It is recommended to line the bottom with parchment paper to make it easier to pull out the finished product without it sticking to the pan or falling apart when removing it. 

Step 4: Add The Crust

Add the combined graham cracker crust ingredients to the greased springform pan lined with parchment paper. Press the crust ingredients down firmly using the back of a metal spoon. While you are preparing the filling, place the springform pan with the graham cracker crust ingredients into the freezer. 

Step 5: Prep The Filling

Heat a saucepan on the stove. Add the brown sugar, pumpkin pie spice, and pumpkin puree ingredients to the saucepan. Stir frequently until the brown sugar melts and combines thoroughly with the pumpkin puree and pumpkin pie spice.

Step 6: Combine Filling Ingredients In A Blender

Remove the combined pumpkin puree, pumpkin pie spice, and brown sugar from the saucepan. Add to a blender container along with the coconut oil (melted), vanilla extract, coconut milk, lemon juice, and cashews (soaked). Blend until smooth. 

Step 7: Add Filling To Pan

Remove the springform pan from the freezer. Add the combined ingredients from the blender into the springform pan on top of the graham cracker crust. Return the springform pan to the freezer for at least 4-6 hours or overnight. 

Step 8: Enjoy

Once the vegan pumpkin cheesecake has been set, remove the freezer and let it thaw for about 30 minutes at room temperature. Serve. 

 vegan pumpkin cheesecake recipe

Tips and Tricks

Don’t be afraid to try out different types of crusts. Walnuts are a great alternative to create a nut-based crust for your cheesecake instead of cashews!

Using the parchment paper to create a barrier between the pan and the cheesecake helps prevent any issues with the cheesecake sticking to the pan. It also makes the removal of the cheesecake easier. 

Don’t be shy with adding toppings to your vegan pumpkin cheesecake! You can add vegan whipped cream, make your own caramel sauce, or simply pair it with some vegan ice cream. 

Servings And Preparation Time

Preparation Time  Cook Time Servings
1 Hour 15 Minutes 4-6 Hours 12

Conclusion

Did you enjoy this recipe? Make sure to leave a comment below to tell us what you think or if you have any questions. Don’t forget to share this article for our favorite Vegan Pumpkin Cheesecake Recipe.

Tag us on social media with your finished product! 

Vegan Pumpkin Cheesecake

Best Vegan Tips
This is our favorite recipe for Vegan Pumpkin Cheesecake. Combining the sweet deliciousness of the Graham Cracker Crust with the smooth texture of pumpkin. Give this recipe a try! 
Prep Time 1 hr 15 mins
Cook Time 6 hrs
Total Time 7 hrs 15 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • Food processor
  • Flat Spatula
  • 8 Inch Springform Pan
  • Metal Spoon
  • Saucepan
  • Blender

Ingredients
  

Graham Cracker Crust

  • 1 Tbsp of Soy Milk or Non-dairy Milk of Choice
  • 3 Tbsp of Sugar
  • 1 ¾ Cups Graham Cracker Crumbs About 10 Oz. of Whole Graham Crackers
  • 4 Tbsp Melted Vegan Butter

Filling

  • ½ Cup Coconut Oil
  • 1 Lemon Juiced
  • 2 Cups Raw Cashews Soaked In Hot Water For At Least One Hour
  • 1 Tsp Vanilla Extract
  • ¼ Cup Light Brown Sugar
  • 1 Cup Pumpkin Puree
  • ½ Cup Canned Full-Fat Coconut Milk
  • ½ Cup Maple Syrup
  • 1 Tbsp Pumpkin Pie Spice

Instructions
 

  • Soak 2 cups of raw cashews in hot water for at least one hour. Make sure the cashews are sitting in the water and completely covered to completely soak for the filling.
  • In a food processor, add the crust ingredients--1 tablespoon of Soy Milk, 3 tablespoons of sugar
  • 10 ounces of Whole Graham Crackers, and 4 tablespoons Melted Vegan Butter. Process until fully mixed and combined.
  • Spray the 8-inch springform pan with non-stick spray. It is recommended to line the bottom with parchment paper to make it easier to pull out the finished product without it sticking to the pan or falling apart when removing it.
  • Add the combined graham cracker crust ingredients to the greased springform pan lined with parchment paper. Press the crust ingredients down firmly using the back of a metal spoon. While you are preparing the filling, place the springform pan with the graham cracker crust ingredients into the freezer.
  • Heat a saucepan on the stove. Add the brown sugar, pumpkin pie spice, and pumpkin puree ingredients to the saucepan. Stir frequently until the brown sugar melts and combines thoroughly with the pumpkin puree and pumpkin pie spice.
  • Remove the combined pumpkin puree, pumpkin pie spice, and brown sugar from the saucepan. Add to a blender container along with the coconut oil (melted), vanilla extract, coconut milk, lemon juice, and cashews (soaked). Blend until smooth.
  • Remove the springform pan from the freezer. Add the combined ingredients from the blender into the springform pan on top of the graham cracker crust. Return the springform pan to the freezer for at least 4-6 hours or overnight.
  • Once the vegan pumpkin cheesecake has been set, remove the freezer and let it thaw for about 30 minutes at room temperature. Serve.

Notes

Tips and Tricks

Don’t be afraid to try out different types of crusts. Walnuts are a great alternative to create a nut-based crust for your cheesecake instead of cashews!
Using the parchment paper to create a barrier between the pan and the cheesecake helps prevent any issues with the cheesecake sticking to the pan. It also makes the removal of the cheesecake easier. 
Keyword vegan cheesecake, vegan no-bake pumpkin cheesecake, vegan pumpkin cheesecake, vegan pumpkin cheesecake recipe

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